From the Anchor Yeast Kitchen
Mandazi
Prep
Frying Time
6 mins
Total
Makes 30 - 40 Mandazi
easy
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By
Anchor Yeast Kitchen
The Mandazi, puff-puff or bofrot, is originally an East African triangular deep-fried fluffy pocket-filled snack. Similarly shaped like the samosa, the Mandazi can be enjoyed warm or cold and with a variety of fillings.
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Ingredients
500
g
Cake flour
( 4 x 250 ml / 4 cups )
5
ml
Salt
( 1 tsp )
15
ml
Sugar
( 2 tbsp )
30
g
Oil
( 2 tbsp )
10
g
Anchor Instant Yeast
( 1 packet )
300
ml
Lukewarm water
( 2½ cups )
750
ml
Oil, for frying
( 1 x small bottle ; Paper towel/brown paper )
Filling
250
g
Sliced Polony, or any other cold meat of your choice
( 1 cup )
250
ml
Grated cheddar cheese
( 1 cup )
60
ml
Chakalaka / Atchar mix
( ¼ cup )
Method
Mix the flour, salt and sugar together.
Add the Anchor Instant Yeast and mix through with the flour mixture.
Mix the oil and water together and add to the flour mixture to form a soft dough.
Knead the dough for 10 minutes until smooth and elastic.
Place the dough on a lightly floured surface,cover with greased plastic and leave to rest for 10 minutes.
Prepare the filling ingredients and mix together. Start to warm the oil slowly and ensure that it does not get too hot. Remove from the heat.
Knock the dough down and roll the dough out on a lightly sprinkled flour surface to 3 mm thickness.The dough must be quite thin.
Cut the dough into 15 cm - 20 cm strips and cut triangles out of each strip.
Drop the triangles into the warm oil, fry for 3 min. on the one side and turn over. Fry for 3 min. on the other side. Remove and drain on paper towel or brown paper.
Once cooled, cut the triangle open on one side and fill with the prepared filling. The triangle should be hollow to fill. Any filling of your choice can be used.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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